Artículos de revistas
Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.
Fecha
2018Registro en:
Mljekarstvo, v. 68, n. 1, p. 21-29, 2018.
Autor
PEREIRA, A. M. de S.
SILVA, G. dos S.
ALMEIDA, R. D.
SALLES, H. O.
SANTOS, K. M. O. dos
FLORENTINO, E. R.
BURITI, F. C. A.